Pork & sage sausage rolls

Pork & sage sausage rolls

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Cooking time

Prep: 15 mins Cook: 25 mins

Skill level

Easy

Servings

Makes 8

Whether you're planning a picnic or fancy making a batch for the weekend, what could be better than these little savouries?

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
340
protein
11g
carbs
17g
fat
26g
saturates
9g
fibre
1g
sugar
1g
salt
1.22g

Ingredients

  • 375g pack ready-rolled puff pastry
  • 8 good-quality pork sausages
  • 1 small bunch sage, leaves only
  • 1 egg, lightly beaten

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Method

  1. Heat oven to 220C/200C fan/gas 7. Cut the pastry sheet into 8 equal squares.
  2. Skin the sausages, then lay the meat from one sausage in the middle of a pastry square. Put 2 sage leaves on top. Brush a little egg on one side then seal the pastry squares using your fingers to create a crimped edge. Repeat to make 7 more.
  3. Transfer to a lightly greased baking tray, brush with more egg and bake for 25-30 mins until golden brown and cooked through.
  4. Allow to cool for a few mins then run a palette knife underneath to loosen the sausage rolls. They can be eaten hot or cold. For a picnic, simply cool and pop into a container, layered with baking parchment. Will keep for 2 days in the fridge.

Recipe from Good Food magazine, June 2011

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Comments

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squaccy's picture
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This recipe seemed a bit weird so I changed it :D I mixed the sausage meat with dried sage and it flavoured it much more than just shoving a leaf on top of sausages! Warning though, if you use ready rolled pastry, use LOTS of egg as they just don't stick together! and in my fan oven, I could cook them for just 15 mins and the temperature they said. But otherwise, a great idea and so easy to make!

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